Cherry - Berry Pie | Jamie Oliver

By Jamie Oliver · 120 min

Ingredients

Instructions

1. Mix the plain flour and icing sugar in a large bowl, add half the orange zest finely grated, then rub in the cold cubed butter until it looks like fine breadcrumbs. Set aside one quarter of this mixture (about 2 large handfuls) in a separate bowl.
2. Add 1 egg and 1 egg yolk to the main bowl, keeping the white aside, and gently bring the dough into a ball without overworking it. Wrap and freeze for 30 minutes.
3. Drain the pears, reserving the juice. Put the juice in a large casserole pan with the vanilla and the rest of the orange zest finely grated. Add the pears, frozen berries and caster sugar, bring to a simmer stirring constantly, then stir in the cornflour.
4. Bring to a boil, then simmer gently for 5 minutes, stirring constantly, until slightly thickened. Take off the heat and cool to room temperature.
5. Grease a deep 26cm non-stick loose-bottomed tart tin. Coarsely grate the chilled pastry into the tin with a box grater, pressing it into the base and up the sides so it sits about 1cm above the rim; aim for an fairly even layer. Brush with the reserved egg white.
6. Preheat the oven to 180°C/350°F/gas 4 and put a large baking tray on the bottom shelf. Spoon the cooled fruit into the pastry case, scatter the crumble over, leaving a small border at the edges.
7. Place the tin on the hot tray and bake for 45 minutes, until golden and bubbling. Leave the tart in the tin to firm up before serving.

Summarized from Jamie Oliver's video. Watch it for the details.

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